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5 from 4 votes

Salted Caramel & Chocolate Pecan Tarts

These Salted Caramel and Chocolate Pecan Tarts are the perfect combination of sweet and salty!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: brunch, Dessert, Snack, vegetarian
Cuisine: American
Diet: Vegetarian
Servings: 24 servings
Calories: 102kcal
Author: Lauren Kelly

Ingredients

  • TARTS:
  • ¾ cup pecans- I used Diamond chopped pecans
  • 1 cup almond flour
  • teaspoon salt
  • ¼ teaspoon gluten-free baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 4 tablespoons coconut oil or cold butter
  • 3 tablespoons 100% pure maple syrup or sugar free sweetener of choice
  • 1 tablespoon flax meal + 3 tablespoons water OR 1 egg
  • CARAMEL SAUCE:
  • 3 tablespoons coconut sugar or sugar free sweetener of choice
  • 2 tablespoons coconut cream
  • teaspoon sea salt
  • CHOCOLATE SAUCE:
  • 2 tablespoons coconut cream
  • 3 tablespoons semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Spray mini muffin tin with organic cooking spray.
  • Place the pecans in a food processor and process until you have a coarse flour. Add the almond flour, salt, baking soda, cinnamon, coconut oil, maple syrup, flax egg or egg, and vanilla and pulse until a ball of dough forms.
  • Press the dough into the mini muffin tin. Press down to make sure it was in an even layer. Bake for 12-15 minutes until middle is set.
  • While these are baking, prepare caramel sauce. Place coconut sugar and coconut cream in a small saucepan.
  • Continue to stir until melted and completely smooth and bubbly.
  • Remove from heat and add salt. Stir again. Set aside.
  • Prepare chocolate sauce by placing coconut cream in small saucepan.
  • Continue to stir until melted. Add chocolate chips and stir until completely smooth and bubbly. Remove from heat.
  • Once tarts are finished baking, take a spoon and press down the center to form an indent.
  • Gently spoon caramel sauce into center of each tart, then spoon chocolate sauce onto of carmel sauce.
  • Top with a tiny bit of extra sea salt and finely chopped pecans.
  • Place in the refrigerator for at least an hour until set.

Notes

To store in the refrigerator, place cooled tarts in an airtight container in the refrigerator for up to 7 days.
To store in the freezer, place cooled tarts in an airtight container in the freezer for up to 3 months.
 
 

Nutrition

Sodium: 28mg | Calcium: 17mg | Vitamin C: 1mg | Vitamin A: 3IU | Sugar: 4g | Fiber: 1g | Potassium: 39mg | Cholesterol: 1mg | Calories: 102kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 4g | Fat: 9g | Protein: 2g | Carbohydrates: 6g | Iron: 1mg